Cut the squash in half and scoop out the
seeds. Remove peel with a sharp vegetable peeler. Cut into thin
strips using a julienne tool, the julienne blade of a food processor,
or grate the squash on a box grater. You will need 3 cups. (Roast
any remaining squash for another recipe.) Place squash strips in a
serving bowl and add the dried cranberries.

For the dressing,
remove the zest from the orange and the lime (only the colored part!)
and place in a small bowl. Cut the orange in half and use one half
to squeeze ¼ cup of orange juice. Peel, separate, and slice the
remaining half into bite-sized pieces and add to the squash. Cut the
lime in half and squeeze the juice from both halves. Add the juices
to the small dressing bowl and whisk in the honey, olive oil, and
salt. Pour over the squash mixture and toss to combine. Cover and
chill until ready to serve. Makes about four cups.